Greek Chicken Chopped Salad with Lemon Tahini Vinaigrette

 

Ingredients:

For the Chicken:

• 1 lb boneless skinless chicken breasts, cut into bite-sized chunks
• 4 tbsp extra virgin olive oil
• 1 tbsp balsamic vinegar
• 1 tsp smoked paprika
• 1 tbsp chopped fresh oregano (or 2 tsp dried oregano)
• 1 small shallot, chopped
• 2 cloves garlic, minced or grated
• Zest and juice of 1 lemon
• Red pepper flakes, kosher salt, and black pepper
• 1 cup finely torn ciabatta bread

For the Salad:

• 6 cups shredded romaine lettuce
• 1 (14 oz) can chickpeas, drained
• 1 cup cherry tomatoes, halved
• 2 Persian cucumbers, chopped
• Feta cheese, fresh herbs, mixed olives, and diced avocado, for serving

For the Tahini Vinaigrette:

• 1/4 cup extra virgin olive oil
• Juice of 2 lemons (about 1/3 cup)
• 2 tbsp red wine or balsamic vinegar
• 2 tbsp tahini
• 1 tbsp Dijon mustard
• 2 tsp honey
• Kosher salt and black pepper

Instructions:

1. Marinate the Chicken: Combine the chicken, 2 tbsp olive oil, balsamic vinegar, paprika, oregano, shallots, garlic, lemon juice, lemon zest, red pepper flakes, and a large pinch of salt in a bowl. Marinate for 15 minutes or up to overnight in the fridge.

2. Make the Croutons: Heat 2 tbsp olive oil in a small skillet over medium heat. Add the torn ciabatta bread and a pinch of red pepper flakes. Cook, stirring occasionally, until golden and toasted, about 5 minutes. Season with salt and set aside.

3. Prepare the Salad: Combine shredded romaine lettuce, chickpeas, cherry tomatoes, and chopped cucumbers in a large salad bowl. Gently toss to mix.

4. Prepare the Vinaigrette: In a glass jar or measuring cup, combine olive oil, lemon juice, red wine or balsamic vinegar, tahini, Dijon mustard, honey, salt, and pepper. Shake or whisk until smooth. Adjust seasoning and thin with 2-3 tbsp water if needed.

5. Cook the Chicken: Heat the same skillet used for the croutons over medium-high heat. Add the marinated chicken in a single layer. Cook, stirring occasionally, until the chicken is cooked through, about 5-10 minutes.

6. Assemble the Salad: Add the cooked chicken and croutons to the salad. Drizzle with the tahini vinaigrette and gently toss to combine. Serve immediately.

Notes:

• Grilling Option: For grilled chicken, thread marinated chicken onto skewers and grill over medium-high heat, turning occasionally, for 10-12 minutes until cooked through.
• Customization: Feel free to add other favorite salad ingredients or adjust the vinaigrette to your taste.

Enjoy your Greek Lemon Chicken Salad